Side Dishes – Amy Lou's Kitchenhttps://amylouskitchen.com
Delicious recipes and things that make me smileWed, 23 Jul 2014 20:09:08 +0000en
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1 http://wordpress.com/https://s0.wp.com/i/buttonw-com.pngSide Dishes – Amy Lou's Kitchenhttps://amylouskitchen.com
For the love of pumpkin…https://amylouskitchen.com/2012/11/01/toasted-pumpkin-seeds/
https://amylouskitchen.com/2012/11/01/toasted-pumpkin-seeds/#respondThu, 01 Nov 2012 19:36:04 +0000http://markensonkitchen.wordpress.com/?p=575We are deep into pumpkin season people and just like last year all of my recipes are featuring this glorious delight!

The other night I was happily partaking in one of my favorite fall time activities while my friend exclaims “I can’t wait to eat these!” As I turn to express irrational possessiveness over my prized Jack-O-Lantern I see her with one hand deep in her pumpkin and the other one holding a handful of seeds. “Pumpkin seeds!” I exclaimed. I immediately got excited to try this. Each year I carve pumpkins and each year I end up throwing the yummy seeds away, shame on me.

After taking a couple minutes to gather my thoughts I decided I was going to make two different kinds of toasted seeds, one spicy and the other one sweet. For spicy I decided on Mexican ancho chili powder and a lil’ salt to really provide that deep spicy flavor. For sweet I decided to use what I consider to be the trifecta that’s necessary to conjure up that quintessential Pumpkin flavor; cinnamon, ginger, and nutmeg. Enjoy!

Lay pumpkin seeds in a single layer on cookie sheet and sprinkle with 1/2 of the seasonings (spicy or sweet mix)

Toss seeds in mixture then flip over and sprinkle the rest of the seasonings on top (spicy or sweet mix)

Bake for about 40 minutes , flipping seeds over halfway through. Check after the 30 minute mark and test to see if done, be careful not to over-bake

]]>https://amylouskitchen.com/2012/11/01/toasted-pumpkin-seeds/feed/0Pumpkin Seedsamylou06Pumpkin Seeds & PumpkinAgain and again…https://amylouskitchen.com/2012/02/06/pasta-salad/
https://amylouskitchen.com/2012/02/06/pasta-salad/#respondMon, 06 Feb 2012 23:00:54 +0000http://markensonkitchen.wordpress.com/?p=401Cooking is a passion for me. I am more than happy to spend hours and hours in the kitchen that will result in just one meal. As much as I love to cook and am perfectly content to be buzzing around the kitchen, I live a very busy life that sometimes doesn’t afford me the time. Some nights when I get home from work, am finished with a workout session or a long run, and have fed the dog, etc. all I want to do is eat, I don’t want to wait for a long elaborate meal to be prepared, I just want to eat.

I try really hard to not eat out often, to not eat a lot of processed foods, and to really make my meals at home, so I’ve had to come up with some quick meals that I can whip up easily and quickly to satisfy myself on the nights I just can’t wait. One of my staple “weeknight” meals is pasta salad. I make my pasta salad with tri-colored rotelle pasta noodles, artichoke hearts, black olives, sun-dried tomatoes, and brocoli. Just top it off with 1/2 cup of your favorite light italian dressing and you will have a delicious meal in less than 30 minutes that will last up to four days that you can enjoy again and again. YUM!

Pasta Salad

Yields: 6-8 servings

Prep Time: 8 minutes

Cook Time: 15 minutes

Ingredients

1 1/2 Cups Artichoke Hearts (you can use the ones marinated in oil for added flavor, but I usually use the ones cased in water for this pasta salad, less fattening)

1 4 oz. can Black Olives, chopped

1/2 Cup Dried Sun-Dried Tomatoes (get the ones with the least amount of salt, the less sodium the better)

Add a small amount of water to a medium-sized pot and place a steamer basket in (if you don’t have a steamer basket you can simply boil the broccoli, but to retain all the minerals and nutrients of vegetables the best way to cook them is with steam so you should invest in a steamer basket.)

Once both pots of water are boiling add pasta noodles to the large pot and broccoli florets to the medium-sized pot.

While broccoli and the pasta are boiling, quickly chop the sun-dried tomatoes and artichoke hearts.

Once broccoli has turned bright green take it out of the pot and add to the serving bowl

Once pasta noodles are al dente, drain and then add to the serving dish, pour in Italian dressing then stir to combine. You can top it with basil if you have it and serve. Can be kept refrigerated for up to 4 days.

]]>https://amylouskitchen.com/2012/02/06/pasta-salad/feed/0Pasta Saladamylou06Pasta SaladChopped…https://amylouskitchen.com/2012/01/17/tabbouleh/
https://amylouskitchen.com/2012/01/17/tabbouleh/#commentsTue, 17 Jan 2012 09:45:00 +0000http://markensonkitchen.wordpress.com/?p=361A few years ago I learned how to make some delicious Middle Eastern dishes. One of my favorite dishes is tabbouleh. Tabbouleh is a traditional Arabic salad that most often consists of tiny chopped pieces of parsley, mint, onion, garlic, tomato, TONS of lemon juice, and bulgur. Bulgur is a tiny dried whole grain that has a light nutty flavor.

My tabbouleh slightly various from the traditional because I like to add garbanzo beans to it. Garbanzo beans are a fantastic source of protein, zinc, fiber, and folate. I love making this salad because not only is it delicious it’s also filled with nutrients and tons of fiber! I enjoy it on its own, stuff it in sandwiches, use it as a second dip after dipping bread in hummus, and can even put it in a meatball recipe to give it great flavor and a slight crunch. I usually make a large batch and relive the heavenly flavor each day for about a week.

Tabbouleh

Yields: 4 -6 Cups

Prep Time: 35 minutes

Cook Time: 0

Ingredients

1 bunch flat leaf Italian Parsley

1 Cup fresh Mint leaves

1 Cup chopped Green Onions (white part included)

Juice of 2-3 lemons

1 Cup Bulgar

2 cloves of Garlic minced

1/2 Cup Olive Oil

1 Cup Cherry Tomatoes, sliced in half

Salt and Pepper to taste

1/2 Can Garbanzo beans (15 oz. can)

Directions

Put bulgar wheat in a large bowl and add 2 cups of warm water. Allow to soak for 30 minutes.

Once bulgar is ready, drain out all the water as beast as you can. Squeeze excess water from the bulgar using paper towels if needed.

Place bulgar, mint, parsley, onion, and garlic in a food processor or blender. Pulse lightly while adding lemon juice and olive oil. Stop occasionally to taste.

Once salad is completely combined and is finely chopped, add tomatoes and a little salt and pepper.

]]>https://amylouskitchen.com/2012/01/17/tabbouleh/feed/3Tabbouleh Saladamylou06Tabbouleh SaladMakes everything better…https://amylouskitchen.com/2012/01/14/hummus/
https://amylouskitchen.com/2012/01/14/hummus/#respondSat, 14 Jan 2012 21:13:52 +0000http://markensonkitchen.wordpress.com/?p=353Nothing is easier nor more delicious than fresh hummus. It can be served with or on anything and always makes things so much better, i.e. veggies. Hummus only consists of 5 ingredients, most of these ingredients you might already have in your pantry. The one ingredient you might not already have in your pantry is tahini paste. Tahini paste is a sesame paste that is extremely popular in Middle Eastern dishes and some Asian and Indian dishes as well. This paste gives hummus the classic hummus flavor and is absolutely critical in making hummus. You can get tahini paste in your local grocery market typically in the “ethnic” foods aisle. 1 jar will last a couple years, so “yay!” to making as much hummus as your little heart desires!

Hummus

Yields: 1 1/2 Cups

Prep Time: 10 minutes

Cook Time: 0

Ingredients

1 16 oz can Garbanzo Beans rinsed and drained, (aka Chickpeas)

3 cloves of Garlic minced

Juice of 2 lemons

4 Tb Tahini Paste

1/4 Cup Olive Oil

Sprinkle of Paprika for garnishing, optional

Directions

Pour garbanzo beans, minced garlic, and tahini paste in a food processor or blender, pulse together while adding lemon juice and olive oil. Sprinkle paprika for garnish and serve with pita chips, fresh pita bread, vegetables, etc. TIP: If you like your hummus creamier use more olive oil, but only add in small quantities and keep checking the hummus until you achieve the consistency you desire.

]]>https://amylouskitchen.com/2012/01/14/hummus/feed/0Hummusamylou06Hummus and veggiesGimme gimme more…https://amylouskitchen.com/2011/11/22/creamy-horseradish-cheddar-mashed-potatoes/
https://amylouskitchen.com/2011/11/22/creamy-horseradish-cheddar-mashed-potatoes/#respondTue, 22 Nov 2011 19:09:29 +0000http://markensonkitchen.wordpress.com/?p=214If I was forced to only eat one Thanksgiving dish and unable to eat anything else for the rest of the meal my choose is simple, mashed potatoes. Maybe it’s the German in me, but whatever it is I love potatoes in any form they are served.

Mashed potatoes can be made simply with just butter or can be a bit more extravagant like with truffle oil. Potatoes have such a neutral flavor on their own so I like to play up the flavor and add various different ingredients to mine, like horseradish…. remember the German reference above? I usually like to add this wonderfully spicy flavor in two ways: 1. with Horseradish cream and 2. with an amazing Horseradish white cheddar cheese I usually find at Whole Foods Market during the holidays. I of course add butter and sour cream to my mashed potatoes and then top it with chives…. yum!

Creamy Horseradish Cheddar Mashed Potatoes

Yields: 8 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients

4 lbs. Yukon Gold Potatoes

1 ½ Cup Sour Cream

1 Cup Buttermilk

½ stick Unsalted Butter, melted

2 Dried Bay leaves

3 Tb Horseradish Cream

½ Cup Shredded Horseradish Cheddar Cheese

¼ Cup Chopped Chives

Salt & Pepper

Directions

Wash, peel, then cut potatoes into 4 pieces (I think it boils quicker when the pieces are smaller)

Place bay leaves and a pinch of salt into a large pot of water, place potatoes in pot then bring to a boil. Cook under potatoes can be pierced with a knife (usually 15 to 20 minutes) then drain.

Smash potatoes in the large pot and then add sour cream, horseradish cream, buttermilk, butter, and horseradish cheddar cheese. Add salt and pepper to taste.

Place mashed potatoes in large serving bowl and top with chives

]]>https://amylouskitchen.com/2011/11/22/creamy-horseradish-cheddar-mashed-potatoes/feed/0Horseradish Sour Cream Mashed Potatoesamylou06Horseradish Mashed Potatoes with Sour Cream and ChivesAn old soul…https://amylouskitchen.com/2011/11/21/brussels-sprouts/
https://amylouskitchen.com/2011/11/21/brussels-sprouts/#commentsMon, 21 Nov 2011 19:52:40 +0000http://markensonkitchen.wordpress.com/?p=202I’ve been told many times that people think I am older than I am, which immediately sends me to a mirror desperately checking for signs like wrinkles, gray hair, etc…. I know there are many factors that contribute to this thought and that at my age it’s actually a compliment. People say it’s the way I carry myself, the fact that I’m married, and apparently my taste buds.

Growing up I thought everything I ate and craved was completely typical. It wasn’t until high school when I started getting strange looks when requesting food that I started to realize some of my favorite treats were not as popular among my cohort as I expected. Things like prunes, V8 juice, raisins, marinated artichoke hearts, broccoli, etc. are just plain delicious to me.

Knowing I have somewhat vintage cravings makes me think my most recent culinary adventure (brussels sprouts) will not immediately be made by many of you, but you have to have these! You will not be sorry you did. The butter and garlic give such great flavor and by boiling then sautéing the brussels sprouts and adding the crispy turkey bacon it adds a warm smoky flavor that cannot be beat!

P.S. These make a great vegetable side dish for Thanksgiving!

Brussels Sprouts with Garlic & Crispy Turkey Bacon

Yields: 8 servings

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Ingredients

16-18 Large Brussels Sprouts, trimmed and cut in half lengthwise

4 Garlic Cloves minced

1 Tb Vegetable Oil

¼ Cup Shredded Parmesan Cheese

4-5 slices Turkey Bacon finely chopped

1 Tb Italian Parsley leaves, chopped finely

2 Tb Unsalted Butter

Salt & Pepper

1/4 tsp Red Pepper flakes

Directions

Boil Brussels sprouts in water for 5-8 minutes then immediately transfer to a ice bath

Place vegetable oil in a sauté pan on medium heat, once warmed put turkey bacon in, cook for 3-5 minutes

]]>https://amylouskitchen.com/2011/11/21/brussels-sprouts/feed/2Brussels Sprouts with Turkey Baconamylou06Brusells SproutsA guilty pleasure…https://amylouskitchen.com/2011/11/19/macaroni-and-cheese/
https://amylouskitchen.com/2011/11/19/macaroni-and-cheese/#commentsSat, 19 Nov 2011 18:00:23 +0000http://markensonkitchen.wordpress.com/?p=183Most of the time I try to be mindful of what I eat. I try not to indulge in too rich or sweet of foods, but occasionally I can’t help it. I, like Superman, have my very own kind of kryptonite that I am absolutely no match for. Like a siren, it lures me in and makes me weak in the knees. There is no use fighting it, as I will never win that battle. What is it you ask? Macaroni and cheese. Mmmmmmm…..

To me, it’s the ultimate comfort food, a fan favorite, a guilty pleasure. I can’t think of a single soul that doesn’t enjoy it.

A lot of recipes call for numerous types of cheeses but in my opinion its overkill. For me it’s all about the cheddar, sharp cheddar to be specific. Not only do I only use one type of cheese in my very special recipe but I also have a secret spice that I add, a spice that really pushes this dish over the top with flavor…. yellow curry powder….. (gasp). Try it, I dare you, you will not be able to resist that second helping.

Macaroni and Cheese

Yields: 6-8 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients

16 oz Cavatappi Pasta Noodles (They are curly and ribbed so the sauce sticks to the noodles like a dream)

3 Tb Unbleached All Purpose Flour

1 1/2 tsp Salt

1 tsp Dry Mustard

1 tsp Curry Powder

½ tsp Pepper

¼ tsp Freshly Grated Nutmeg

¼ tsp Cayenne Pepper

¼ tsp Garlic Powder

1 C. Half & Half

1 C Heavy Whipping Cream

1 C Sour Cream

2 Brown Cage Free Eggs

12 oz Shredded Sharp Cheddar Cheese

4 Tb unsalted butter, cut into small pieces

¾ C dry fine bread crumbs

Directions

Preheat oven to 350 degrees

Prepare 9×13 inch baking dish with non-stick cooking spray

Boil pasta noodles to al dente

Mix all ingredients in large mixing bowl except pasta, 1.4 of the cheese, bread crumbs, and butter

Drain pasta then add to the wet mixture, mix well, then pour into baking dish

Spread the rest of the cheese on the top of the pasta then top with bread crumbs.

Place butter pads on top of pasta to create a crispy brown top

Bake for 45 minutes then let stand for 10 minutes

]]>https://amylouskitchen.com/2011/11/19/macaroni-and-cheese/feed/6Macaroni & Cheeseamylou06Macaroni & CheeseImitation is the sincerest form of flatteryhttps://amylouskitchen.com/2011/11/18/sweet-potato-casserole-with-brown-sugar-pecan-crumble/
https://amylouskitchen.com/2011/11/18/sweet-potato-casserole-with-brown-sugar-pecan-crumble/#respondFri, 18 Nov 2011 18:00:29 +0000http://markensonkitchen.wordpress.com/?p=171One of the best sweet potato dishes I’ve ever had was at Ruth Chris’ Steakhouse. Their sweet potato casserole is to die for! I obviously can’t get their recipe but over the last couple years I’ve tweaked and tested a few different recipes and have come up with something pretty delicious.

I think the secret is brown sugar, brown sugar, and more brown sugar! This sweet potato casserole is meant to be a side dish for your Thanksgiving meal but can easily be served as a dessert because of its sweetness. Enjoy!

Sweet Potato Casserole with Brown Sugar Pecan Crumble

Yields: 1 9×13 inch baking dish

Prep Time: 20 minutes

Cook Time: 1 hour and 25 minutes

Ingredients

Casserole:

4-6 Large Orange Sweet Potatoes scrubbed

½ Cup Fresh Orange Juice (About 2-3 Oranges)

½ Cup Heavy Whipping Cream

4 Tb Unsalted Butter, softened

¼ Cup Light Brown Sugar

1 tsp Freshly Ground Nutmeg

1 ½ tsp Ground Cinnamon

2 tsp salt

1 tsp pepper

Topping:

4 Tb Unsalted Butter, cold and diced

1 Cup Light Brown Sugar

1 Cup pecans chopped

Directions

Preheat oven to 375 degrees.

Prepare 9×13 baking dish with non-stick cooking spray.

Prick potatoes several times with a knife or fork and bake for approximately 1 hour or until soft when pierced with a knife. Remove from oven and scoop insides into the bowl of an electric mixer once potatoes are cook enough to handle.

The sharp cheddar cheese gives these muffins a bite while the jalapenos create a pleasant boost. Want the secret to creating moist cornbread? Throw creamed corn into the mix. You can make this recipe in a 9×9 pan if you want, but why not make it fun with muffins?! They are automatically divided into the perfect portion sizes. Enjoy!

Jalapeno Cheddar Cornbread Muffins

Yields: 12 muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

1 Cup Yellow Cornmeal

1 Cup Unbleached All Purpose Flour

1 Tb Baking Powder

1 tsp Salt

½ Cup Organic Granulated Sugar

½ Cup Organic Milk

½ Cup Buttermilk

2 Brown Cage Free Eggs

2 Tb butter, softened

¾ Cup Shredded Sharp Cheddar Cheese

1 Jalapeno seeded and diced

1 Cup Creamed Corn

Directions

Preheat oven to 400 degrees.

Prepare muffin pan with muffins liners and non-stick cooking spray.

Mix cornmeal, flour, baking powder, sugar, and salt in a large mixing bowl.

Pour mixture into prepared muffins liners and top with the remaining ¼ cup cheddar cheese.

Bake for 15 minutes or until a toothpick can be inserted in the middle, removed, and clean.

]]>https://amylouskitchen.com/2011/11/17/jalapeno-cheddar-cornbread-muffins/feed/3Jalepeno Cheddar Cornbread Muffinsamylou06Jalepeno Cheddar Cornbread MuffinsSomething to sweeten the deal…https://amylouskitchen.com/2011/11/16/cranberry-sauce/
https://amylouskitchen.com/2011/11/16/cranberry-sauce/#respondWed, 16 Nov 2011 18:00:24 +0000http://markensonkitchen.wordpress.com/?p=159There’s a great debate on our hands people, you’re either one way or another. You either drench your Thanksgiving plate in gravy or cranberry sauce. Take a stand. Myself, I choose to be on the cranberry sauce side which is actually surprising to me because I often choose salty over sweet. I think the reason cranberry sauce has my allegiance is because cranberries have that perfect marriage of bitter and sweet that I can’t help but surrender to.

I know that it seems so much easier to just open a can or pop open a jar of this delicacy but please for your taste buds’ sake do yourself a favor and spend the 15 minutes or so to make your own this holiday season, it’s mind-blowingly simple. You’ll thank me later.

Cranberry Sauce

Yields: Slightly less than 2 Cups

Prep Time: 5 minutes

Cook Time: 12 minutes

Ingredients

1 lb. fresh cranberries washed and dried

2 Cups Organic Granulated Sugar

1/3 Cup Water

1 Cinnamon stick

½ tsp ground Allspice

¼ tsp freshly grated Nutmeg

½ tsp ground Ginger

1 orange, zested and juiced

Directions

In a medium-sized pot combine cranberries, sugar and water. Stir frequently and bring to a boil then reduce to simmer.